Cheesy Brussels Sprouts Gratin

Name: Brussels Sprouts Gratin
Yield: 8 servings
Ingredients: 8 ounces pancetta, cut into ½-inch pieces; 2 pounds Brussels sprouts, trimmed, halved, quartered if large; 2 shallots, thinly sliced; 3 garlic cloves, finely grated; 4 tablespoons melted unsalted butter; ½ teaspoon freshly ground black pepper; 2 tablespoons thyme leaves, divided; 2 cups heavy cream; 1 tablespoon Dijon mustard; 1 cup walnuts; 2 ounces Gruyère, grated (about ⅔ cup); 2 ounces Parmesan, crumbled (about 1 cup); 1 teaspoon crushed red pepper flakes

By Rick Martinez

November 13, 2017

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Photo by Alex Lau, styling by Rick Martinez

This holiday-worthy, crowd-pleasing side dish (you can never go wrong with cream and cheese) requires you to open and close the oven door multiple times, so make sure you pay attention to the visual cues since no oven is exactly the same.

Recipe notes

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